Chef David Burke’s Race Against the Clock
It’s no surprise to many that being a chef means working fast on your feet, but I don’t think that everyone knows just how fast. Here are a few menu ideas that can be whipped together in any increment of time that you have available.
I created this menu for the cook who works late but doesn’t want to sacrifice the quality of food they produce after work.
Ahi Tuna Crudo
Filet Mignon with Sautéed Vegetables
- Slice 2 filet mignons in half so that each piece is 1-inch thick, which will make them cook quicker. Sauté in a pan with a bit of butter and 4 strips of bacon until each side is well browned. Remove the steak and place in a separate pan, and keep in an oven at a low temperature, about 120 degrees. Dice the 4 strips of bacon and sauté in the filet pan with diced potato, cauliflower, onion, and broccoli. Sauté on low until cooked through.
- While sautéing your filet, prepare your appetizer.
- To finish the filet, add the bacon and vegetable mixture to each serving of filet with a crack of freshly ground pepper.
- Make your dessert.
I hear so many people complaining that they don’t eat a good enough breakfast because they don’t have enough time. This "60"-second dish will not only give you breakfast in one minute flat, but it’ll give you the nutrition you need to beat the day.
Microwave Eggs: In a coffee cup, whisk together two eggs with a pinch of salt, and pepper. Add ½ tablespoon of butter and microwave for 72 seconds. While the eggs are microwaving, pop two pieces of toast in the toaster. Finish your eggs with a sprinkle of your favorite cheese and a dash of Tabasco sauce, whisk, and serve with the toast.
This lunch will literally take you five minutes to make but will look and taste like you spent hours.